Directions

Toss the chicken with all of the ingredients except 1/2 of the lemon. Slice that 1/2 lemon and throw it into the chicken and potato mix. Place on the roasting pan chicken skin up. Cook at 425 convection for 45 minutes check doneness and continue to cook another 10 minutes if needed.

I really liked this recipe a lot. I a used boneless/skinless chicken breast and cut it into 3 pieces. I decreased the baking time to 35 minutes because I didn't want my chicken to dry out. I added some asparagus spears during the last ten minutes of cooking, and everything turned out great.
- 3/11/12

Very good recipe. I used leg quarters instead of a whole cut up chicken. I also used bottled lemon juice in place of the fresh lemons because I didn't have any. Even my four and three year old enjoyed it and they are very picky. Never knew healthy eating could taste so good!
- 2/18/13

Why is the Sodium: 1,191.4 mg? If I take out the salt what else would be contributing to the Sodium Count if anything?
- 9/28/12

Reply from ISA858(9/28/12) Thanks for checking on the sodium. The sodium comes from 2 tsp salt. You don't have to add the salt at all if you want low sodium or just a portion of the salt. Just lots of salt and pepper gives a tast roasted chicken.

I don't know what happened, but the chicken was not pretty... I used boneless skinless chicken breast and cut it into about 1-2 oz chunks. I cut the lemons in wedges and roasted everything. The chicken was dry as a bone, couldn't cut it. Flavor seemed good...
- 1/24/12

I made mine with leg quarters then removed the skin before eating so my calorie count was a litter higher. This recipe is so yummy!! Also, in the last ten minutes of roasting, I put a bunch of asparagus on top of everything so that I had some greens with my dinner!
- 7/14/10